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I love good leftover challenge. I peek into the refrigerator and swing open the pantry doors. I hear Ted Allen from Chopped announce my arrival and think what leftover basket items would I use tonight. Would it be gooey duck and squid ink or beef tongue and spam? I pick refrigerator bowl number 3, refrigerator bag number 4 and glass container number 1. I accept the challenge.

As I place the containers on the smooth kitchen counter, I'm imagining right about now that Alex Guarnaschelli is thinking I'm the culinary at-home-dad superman. She sees me with my knives and cape and can't wait to taste what I bring her on my over sized triangular art plate with bamboo asymmetrical edging and American Western Nouveau Asian fusion styling.

I fire up the stove, combine containers number 3 and 4 in carefully measured equal amounts and simmer gently. I lose total track of time and Ted says I have almost no time left. I quickly plate up my culinary delight and sprinkle it with what was in bag number 4. I season the dish as Mr. Allen calls time and throw my hands up into the air. I'm so proud of myself. I look at the others. They've got nothing. I wipe off my knives and think Alex is gonna love me tonight.
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Here's my winning recipe from the leftover basket:

Ingredients

  • Cooked White Rice
  • Beef Tomato Chili Soup or Chili
  • A Few Ounces Of Shredded Cheese
  • Dried Parsley
  • Black Pepper

Preparation
  1. Heat equal amounts of the first two ingredients in a sauce pan over medium low until bubbling.
  2. Plate.
  3. Sprinkle with cheese, parsley and pepper.

Hints


Serving
Usually 1 cup of rice and 1 cup of soup together make a serving.

Nutrition
Approximately 325 calories.


© Russell W Peterson | DayParentDad.com | 9.17.14
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